Restaurant Manager
Namlı Gourme
Total des années d'expérience :15 years, 2 Mois
Being in the project by construction to opening.Making a menu, finding the staff, making ready the training programs and giving this training.(menu, sales, guest relations, sales, high guest satisfaction, problem solving etc...) Making the reciepts, programming purchasing for menu, cost countings, plate presantations etc..
Hiring kitchen, service staff for 2 new restaurants at Çanakkale.Training them.Making the organization by construction till to opening day.Making food and beverage menu's. To organize the departments.(purchasing, technic, music, accounting, cost, service, bar, kitchen, security)
Opening a bistro restaurant and a ırısh pub.
To manage the restaurant.Training new staff.Guest relations and problem solving.
To manage my restaurant in big chefs standarts.Training staff for new system changes.Developing guest relations, being in operation for problem solving.Managing catering service for more than 400 people a day.Reporting all these operation details to senior management.
Provide catering service for more than 400 people.Training staff (guest relations, sales, problem solving, high guest satisfaction, menu...).Being in operation for problem solving.
Mimi is 38 year old greek tavern at arnavutköy istanbul.To organize artists, to manage purchasing and sale.Guest relations, to manage rezervation and sitting plans.To manage the accounting and being responsible of all these operation to boss.
To develope and manage the same operation at yalıkavak marina bodrum.(capoverde beach).
Control of restaurants and kiosks (şaşkınbakkal, capitol, kanyon, ataşehir, göztepe, izmir, bodrum, gs ali samiyen stadyumu, fb şükrü saraçoğlu stadyumu).Training staff, sell franchise, joining organizations to show this new product to people.Developing new business plans for our new pizza concept.(pizza in a cone)
Anjelique was one of the best restaurant and night club on time.Both running the operation and working with staff on the 'Da Mario' floor for dinner service.Giving service at the club.
Working at operation with my staff.Giving oriantation to new staff.High guest satisfaction.
Provide catering service for more than 400 people everyday.Working on new items for menu.Training staff ( guest realtions, sales, problem solving, high guest satisfaction, menu ...)